Homemade Chicken Peri-Peri & Salsa Tacos – Fiesta time

Everybody loves a good snack.It fills the gaps during the day. However, tortillas loaded with all kinds of deliciousness is always a crowd-pleaser at a party. Also, when you dive into authentic Mexican flavours, they become the a true hero at any event. These Homemade Chicken Peri-Peri & Salsa Tacos will have you licking your fingers as well as theplate when you’re done eating to get every last morsel.

Not only will you be making your own homemade tortillas, but a spicy salsa, onion pickle. The recipe also includes the tastiest peri-peri chicken recipe you can ever imagine. This recipe borrows flavours from various cultures, including the tortillas and salsa from mexico and peri-peri flavours derived from peppers and flavours from central and Southern African countries. You can make this recipe as hot and spicy as you choose depending on your guests, especially when adding Jalapeno sauce and chopped Jalapenos at the end. The recipe can also be doubled or more for bigger crowds, because they will disappear very quickly.

Serve these delicious Homemade Chicken Peri-Peri & Salsa Tacos as individual ingredients buffet-style to let each person. This way they can pick and choose their individual levels of spice and flavour. Great for birthday parties or outdoor events. Also, Taco Tuesdays will never be the same again.

Pin

Print

Homemade Chicken Peri-Peri and Salsa Tortillas

Recipe by Irene Muller Course: MexicanCuisine: GlobalDifficulty: Moderate

Servings

8

servings

Prep time

45

minutes

Cooking time

45

minutes

Total time

1

hour 

30

minutes

Ingredients

• TORTILLAS

• 2 cups polenta (yellow cornmeal)

• 4 cups all-purpose flour

• ¼ cup lime juice

• 10 tbsp olive oil

• 2 cups lukewarm water

• 1 tsp salt

• BASIC SALSA

• 4 tomatoes

• 2 green bell peppers

• 1 red bell pepper

• 1 yellow bell pepper

• 1 red onion

• coriander

• cajun spice

• 2 tbsp thyme

• PICKLED ONION

• 2 red onions, finely sliced

• 1 artificial sweetener

• ½ cup vinegar and water

• PERI-PERI CHICKEN

• 500 g minced chicken (breast)

• 1 red bell pepper, chopped

• 1 red onion,chopped

• 1 tsp smoked paprika

• 1 tsp cajun spice

• 2 tbsp chilli flakes

• olive oil

• Jalapeno Sauce for garnishing

• Feta Cheese for garnishing

Method

• TORTILLAS
• Mix all ingredients in a bowl and mix through with your hand until it is not sticking to your hand.
• Cover with a cloth and set aside to rest from about 3 minutes to 1 hour,
• Add a little flour on working space, remove dough, divide the dough to make 20 little balls the size of golf balls.
• Roll out and place on a plate, make sure you do not add to much flour to the surface as to prevent tortillas to be too dry. 
• if you don’t have a pizza stone you can use a skillet on high heat, bake tortilla 2 minutes on each side,  when bubbles appear, turn over, when the sides lift, it’s ready.
• When using a Pizza Stone in the oven, preheat oven on 220 °C for 30 to 45 minutes ahead of starting the tortillas. Place one tortilla at a time on the stone, when bubbles appear, turn over,  when the sides lift, it’s ready.
• BASIC SALSA
• Place in a blender or food processor and mix, be careful not to puree.
• PICKLED ONION
• Combine all the ingredients, cover and set aside.  
• Drain off the vinegar before serving. 
• PERI-PERI CHICKEN
• Place skillet on medium heat with little olive oil added, saute onion and pepper with spices for 3 minutes.
• Add the mince and saute until chicken is cooked. Set aside.
• Serve the tortillas with Jalapeno sauce, chopped Jalapenos and Feta Cheese. 

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more recipes bound to make all of your guests happy? We have excellent suggestions for you to try, just check out our recipes.